Step 1

Preheat the oven to 350 degrees F.

Step 2

Melt butter in a large skillet over medium heat. Add onions and cook for about five minutes or until they are translucent. Add the mushrooms and cook for seven to ten minutes, or until they are cooked. Stir in the chicken and salt and set aside.

Step 3

Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.

Step 4

Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir. Remove one cup of the sauce and add to the chicken and mushroom mixture. Mix well.

Step 5

Add the half-and-half to the remaining sauce and stir until well combined. Set aside.

Step 6

Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.

Step 7

Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9x13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.

Step 8

Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.

Step 9

Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.